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Put the caster sugar in a saucepan that is wide enough for the fruit to fit neatly inside in one layer.

Add water to the depth of about 3cm, with the vanilla pod and the allspice. Bring the mixture slowly to the boil.

Once simmering, put in the peaches. Cook for three minutes, then turn them over. Add the plums and figs and cook for about 10 minutes. The syrup should boil up and around the fruit.

Tilt the pan occasionally while cooking, and spoon some syrup over the fruit to help it to cook. Once the fruit is soft, but not collapsing, remove from the heat and transfer it to a bowl to cool.

When it has cooled, scatter over a few mint leaves and serve. This is very good with clotted cream or vanilla ice-cream.

Wine choice2007 Delheim Edelspatz Noble Late Harvest Riesling, Stellenbosch, South Africa £10.33 (half), barrelsandbottles.co.uk. These fruits are sweet; the allspice will be too much for lightweight wines. Delheim’s Riesling is a stunner, with flavours of peaches and vanilla. It finishes with Riesling’s bracing acidity that will keep the palate fresh.